• 9 oz carrots, peeled and diced
• 3 oz parsnips, peeled and diced
• 12 oz eggplant, peeled and cut into thick strips
• 4 oz fresh green beans, diced
• 5-6 oz onion, diced
• 2 cloves garlic
• Salt
• PAM or other zero-calorie cooking spray

• Place eggplant in a pot of salted cold water for 30 minutes.
• Rinse eggplant slices.
• To reduce the moisture, place each slice of eggplant between thick layers of paper towel for 15 minutes.
• Flip and repeat on the other side for 15 minutes.
• In a food processor, mince the eggplant, onions, green beans, and garlic.
• Note, the mixture should look like chopped meat.
• Transfer the mixture to a large bowl.
• Steam carrots and parsnips in the microwave until very, very soft so you are able to mash them with a fork. Note, this mixture is the “glue” to hold the burgers together.
• Combine all ingredients, mixing well.
• Shape the mixture into patties.
• Spray a frying pan with PAM.
• “Fry” the patties. They are delicate so be careful when flipping.
• Season with salt, pepper, and preferred spices, to taste.
• Enjoy!

Note, veggie burger patties freeze well. Freeze individually or separate with layers of wax paper.